Hip Hoppin' John

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Hip Hoppin' John

(Recipe by Robin Robertson)

 

1 Tbsp. olive oil

1 medium onion, chopped

2 16-oz. cans black-eyed peas, rinsed and drained

3 cups cooked long-grain white rice

1 1/2 cups cooked collard greens, chopped

1/2 tsp. sea salt

1/8 tsp. pepper

 

Heat the oil in a large skillet over medium-high heat. Add the onion and sauté

for 5 minutes or until the onion begins to soften.

 

Add the black-eyed peas, rice, and collard greens. Cook for 5 minutes or until

heated through. Season with salt and pepper.

 

Makes 4 to 6 servings.

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